AMAZING SHRIMP LOUIE SALAD
This is the my personal favorite of all salads, and it makes a great lunch or light dinner. You don't see it much any more in restaurants since it was popular back during the 1950's (the garnishes of olive, egg, asparagus and cuke are "traditional"), but it's so hard to top, I can't believe it's not on every menu to this day.
Provided by Rare Affaire
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- *For the perfect hard-boiled egg, courtesy of AB: Place a steamer in a large sauce pan with a well-fitted lid. Bring about 1/4 inch of water up to boiling. Place no less than 3 and no more than 6 eggs in the steamer. Cover and steam for 12 minutes. Remove eggs from steamer and drop directly into iced water. The eggs will be firm but tender, easy to peel, and will have a solid and creamy but not dry yolk. Thanks, AB!
- Place your salad bowl in the freezer for 30 minutes before assembling the salad. All the ingredients should be well-chilled before beginning.
- Begin assembling the salad with the lettuce.
- Add the cucumber slices, tomato halves, asparagus spears, black olives, and sliced hard-boiled egg.
- Top with shrimp.
- Serve dressing in a separate container so the diner can use as much dressing as they prefer.
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
AMAZING SHRIMP SALAD
This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!
Provided by XPRESV
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
- Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
- Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
- Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.8 g, Cholesterol 175.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 627.9 mg, Sugar 7.5 g
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